Raw Mince Chicken Cutlets

For a different texture and taste, the Raw Mince Chicken Cutlets are a must try. They retain the flavor of meat and are both crisp and juicy at the same time. (for a chicken cutlet with pre-boiled and shredded chicken – click here)

Yield: 12 Cutlets

Prep. Time: 30 Mins

Cooking Time: 25 Mins

Ingredients:

• Chicken Mince – 300 gms
• Potatoes (peeled, boiled & mashed) – 150 gms
• Onion (finely chopped) – 1 small
• Green Chillies (finely chopped) – 2 to 3
• Mint Leaves (finely chopped) – 3 tbsp.
• Corriander Leaves (finely chopped) – 3 tbsp.
• Lime Juice – ½ tsp.
• Fresh Ginger-Garlic Paste – 1 ½ tsp.
• Corriander Powder – ½ tsp.
• Cumin Powder – ½ tsp.
• Red Chilly Powder – ½ tsp.
• Garam Masala Powder – ½ tsp.
• Turmeric Powder – ½ tsp.
• Egg (beaten) – 1
• Bread Crumbs – ½ cup
• Oil – to shallow fry
• Salt – ½ tsp. or to taste

Step 1:     Take a bowl and add the chicken mince, mashed potatoes, the spice powders, onion, green chillies, mint, corriander, lime juice and salt and mix well. Leave aside for 15 minutes.

Step 2:     After 15 minutes, divide the marinated mince into 12 portions and form balls.

Step 3:     Take a ball, form a cutlet and dip into the beaten egg and then coat with the bread crumbs and place on a plate. Do this for all the balls.

Step 4:     Cover the plate with cling film and place in the deep freezer for 15 minutes.

Step 5:     Heat enough oil to shallow fry and fry the cutlets in two to 3 batches on medium heat for 3 to 4 minutes on each side. Serve in pao, with a slice each of onion and tomato and also ketchup if you prefer.

Note:

• Make a tiny cutlet and fry before you mould them all. Then taste and check for seasoning and add if required before forming all the cutlets.